From Cooking Light. Adjust jalapeno to your taste.
Ingredients:
1 lb pork tenderloin, trimmed and cut into thin strips
1/4 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons olive oil
1 1/2 cups thinly sliced onions
1 small jalapeno pepper, seeded and chopped
1/2 cup reduced-sodium fat-free chicken broth
1/2 cup chopped plum tomato
3 tablespoons chopped cilantro
2 1/2 tablespoons fresh lime juice
8 (6 inch) flour tortillas
Directions:
1. Heat a large nonstick skillet over medium-high heat. Sprinkle pork with salt and black pepper. Add oil to pan. 2. Add pork, and saute 4 minutes or until browned Remove pork from pan; place in a bowl. Add onion and jalapeno to pan. Add broth; reduce heat, and simmer for 1 minute, scraping pan to loosen browned bits. Stir in tomato; simmer 2 minutes. 3. Return pork and accumulated juices to pan. Stir in cilantro and lime juice; cook 1 minute or until pork in done. 4. Heat tortillas according to package directions. Spoon 1/2 cup pork mixture into each tortilla; roll up.
